100 Hour vs 1 Hour Vegan Fudge Brownies
 
Prep time
Bake time
Total time
 
Grease and parchment line a 1/4 sheet pan
If you are not resting the brownies for 100 hours before baking, preheat the oven to 350F
Serves: 15
Ingredients
  • All Purpose Flour 2 cups (250g)
  • Baking Powder ⅔ teaspoon
  • Salt ⅔ teaspoon
  • Granulated Sugar 11oz (311g) *this is about 1½ cups + 1 Tablespoon
  • Vegan Butter 12 Tablespoons (170g)
  • Molasses 4 teaspoons
  • Strong Brewed Coffee 5½ fluid ounces (162ml)
  • Semi Sweet Chocolate chunks 3 ounces (85g)
  • Natural Unsweetened Cocoa Powder 1 cup + 2 Tablespoons (85g)
  • Vanilla Extract 2 teaspoons (10ml)
  • Chocolate chunks for topping 3 ounces (85g)
  • Chocolate Chips for the batter ⅔ cup
Instructions
  1. Bring the vegan butter & molasses to a boil
  2. Add the cocoa powder & first measure of chocolate chunks and whisk to melt smooth
  3. Add the hot coffee and then transfer to a large mixing bowl, add the vanilla extract & the sugar
  4. Whisk smooth
  5. Sift the flour, baking powder & salt into the batter and stir just to combine, do not over mix
  6. Add the optional chocolate chips to the batter
  7. then spread into the greased & parchment lined sheet pan.
  8. Add the other measure of chocolate chunks to the top
  9. Bake in a preheated 350F oven for 25 minutes **Or follow the video and wait 4 days (approx 100 hrs) before baking by storing the brownie in the refrigerator.
  10. Cool completely before cutting.
Notes
Brownies can be stored at room temperature in an air tight container for up to 1 week.

For longer storage, keep refrigerated for up to 2 weeks.

Freeze for up to 3 months
3.5.3251
Recipe by Gretchen's Vegan Bakery at https://www.gretchensveganbakery.com/100-hour-vs-1-hour-vegan-fudge-brownies/